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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-25-2009, 10:19 AM   #91
Jacked UP BBQ
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Lake placid
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Unread 06-25-2009, 10:21 AM   #92
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Quote:
Originally Posted by buckinbbq View Post
What and where is the money muscle located?
http://www.bbq-brethren.com/forum/sh...t=money+muscle
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Unread 06-25-2009, 10:30 AM   #93
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For pork butts I use of these on it to make them tender

Then I use one of these to pound out the meat real thin

I get plenty of surface area for bark and the meat is always so tender and cooks so fast

No need to part at all
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Unread 06-25-2009, 10:32 AM   #94
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Quote:
Originally Posted by goodsmokebbq View Post
Can't wait for the team meeting at LP...
I've already asked somebody to record it for me
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Unread 06-25-2009, 10:46 AM   #95
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Do you think we can get YouTube to go there?
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Unread 06-25-2009, 10:56 AM   #96
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Quote:
Originally Posted by Jorge View Post
I've already asked somebody to record it for me
I cannot make it, I will be back at my site seperating my butts.
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Unread 06-25-2009, 01:20 PM   #97
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I think I'll be pulling my charcoal basket out of my cooker around 12:45. Better safe than DQ'ed!
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Unread 06-25-2009, 01:30 PM   #98
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Quote:
Originally Posted by Lakeside Smoker View Post
I think I'll be pulling my charcoal basket out of my cooker around 12:45. Better safe than DQ'ed!
Don't let the charcoal get to close to the pork butts!!!
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Unread 06-25-2009, 02:21 PM   #99
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Quote:
Originally Posted by Lakeside Smoker View Post
I think I'll be pulling my charcoal basket out of my cooker around 12:45. Better safe than DQ'ed!
Don't forget to open the cooker door and put a fan in there. Can't have any heat. I almost want to set up a tray with finished pork and put it in my cooker after all the heat is gone. Just to say I did it.
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Unread 07-07-2009, 09:52 AM   #100
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Quote:
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I've already asked somebody to record it for me
Soooo, did anybody ask the reps for clarification?
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Unread 07-07-2009, 10:35 AM   #101
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Quote:
Originally Posted by Brew-B-Q View Post
Soooo, did anybody ask the reps for clarification?
I don't know. I'd forgotten about it. Someone that was there could probably answer that question.
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Unread 07-07-2009, 11:07 AM   #102
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I asked the rep at M'Town about it (he said he was familiar with this thread) and he clearly said it was clearly illegal based on the rules as written.

I don't understand the need. My pork is still hot when I put it in the box.
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Unread 07-07-2009, 11:35 AM   #103
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This is probably a question for the BoD to look at. Everybody, thinks their interpretation of the rule as written is right.

While I hate to see the rules, that were intended to be simple and easy to follow, become that focused and narrow it's probably better than pitting neighbor against neighbor.
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Unread 07-07-2009, 12:00 PM   #104
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Quote:
Originally Posted by Jorge View Post
This is probably a question for the BoD to look at. Everybody, thinks their interpretation of the rule as written is right.

While I hate to see the rules, that were intended to be simple and easy to follow, become that focused and narrow it's probably better than pitting neighbor against neighbor.

If I remember, I will try and ask Mike Lake this weekend.
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Unread 07-07-2009, 12:24 PM   #105
ique
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Quote:
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If I remember, I will try and ask Mike Lake this weekend.
I asked Mike this question at a class I took recently and he seemed to think it was illegal to put processed pork back in a cooker.
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